YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Avocado and Spinach
Enjoy a refreshing salad that combines the light char of grilled chicken with the nutty texture of quinoa, ripe avocado, and crisp spinach. This vibrant dish is finished with the brightness of cherry tomatoes, cucumber, and a zesty lemon-olive oil dressing for a balanced, satisfying meal.
INGREDIENTS
1 oz grilled chicken breast
3/4 cup cooked quinoa
1/4 medium avocado
1 cup raw spinach
1/2 cup halved cherry tomatoes
1/2 cup sliced cucumber
1 tbsp extra virgin olive oil
1 tbsp lemon juice
PREPARATION
Prepare the grilled chicken by seasoning lightly with salt and pepper, then grill until fully cooked and lightly charred. Let cool and slice into strips.
Cook quinoa according to package instructions. Once prepared, let it cool to room temperature.
In a large bowl, combine the raw spinach, halved cherry tomatoes, and sliced cucumber.
Add the cooled quinoa and gently toss with the vegetables.
Drizzle the extra virgin olive oil and lemon juice over the salad, and toss to evenly coat.
Top the salad with sliced grilled chicken and diced avocado.
Serve immediately, enjoying the blend of fresh textures and zesty flavors.